Today, I made Ragada—a flavorful curry that forms one half of the iconic Ragada Patties duo. Instead of pairing it with the traditional potato patties, I served it with soft rotis, and it worked wonderfully. The beauty of Ragada lies in its versatility; it pairs seamlessly with chapathi, roti, poori, rice, or even bread, making it a go-to dish for all occasions. Ragada is traditionally prepared using dried white peas (vatana), which I don’t use as often as garbanzo beans. While they look somewhat similar—both being round and pale in color—white peas are smaller and smoother compared to the rugged…